How To Make Tri Tip Sandwich
Sink your teeth to this loaded tri tip sandwich for a filling dish. It's made with grilled tri tip roast, cheese, and caramelized onions.
Ingredients
For Dry Rub:
- 2½ tsp salt
- 2½ tsp black pepper
- 1 tbsp garlic powder
- 2½ tsp smoked paprika
- 2 tsp onion powder
- 1 tsp rosemary, minced
For Tri Tip:
- 2½ lbs tri-tip roast
- 1 tbsp extra virgin olive oil
For Basting Marinade:
- ⅓ cup red wine vinegar
- ⅓ cup extra virgin olive oil
- 2 tbsp whole grain mustard
To Assemble:
- 4 ciabatta rolls, grilled/toasted or roll of choice
- 1 cup creamy horseradish sauce
- 1 cup red onions, sliced and lightly caramelized
- 8 cheese, slices
Instructions
Dry Rub:
-
Place all dry rub ingredients into a small mixing bowl and whisk together. Generously sprinkle mixture over the tri tip and rub all over the meat.
Tri Tip:
- Tightly wrap tri tip in plastic wrap and refrigerate for at least 3 hours and up to 24 hours.
-
Unwrap tri tip and gently pat dry. Brush with oil.
Basting Marinade:
-
Place all basting ingredients into a mixing bowl and whisk together.
-
Preheat grill to 375 degrees F or place grill pan over medium-high heat and preheat oven to 350 degrees F.
- Add tri tip and sear for 3 to 4 minutes. Flip and continue to sear for 3 to 4 minutes.
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Lower heat to 350 degrees F and baste roast with basting marinade. Flip and baste other side of the roast, then close grill lid.
- Continue to flip and baste tri tip every 8 minutes for about 24 minutes for medium-rare or for 32 minutes for medium.
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Remove tri tip from grill or oven and transfer to a cutting board. Allow beef to rest for 6 to 8 minutes.
-
Thinly slice tri-tip into ¼ to ½-inch pieces.
To Assemble:
-
Spread tops and bottom of rolls with creamy horseradish sauce. Top bottom rolls with a few slices of tri tip and top each with 2 slices of provolone cheese.
- Place sandwiches until a broiler for 1 to 2 minutes, until cheese melts. Top each sandwich with red onions and gently press roll tops over each sandwich. Serve.
Nutrition
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